Fresh Milled Hoagie Rolls
Fresh milled hoagie rolls are oblong sandwich rolls with a soft interior and a thin crackly crust, sized to hold generous fillings without falling apart.
Key Takeaways
- Higher hydration (72%) and longer bulk ferment build a sturdy yet tender crumb.
- Hard red wheat adds wheat flavor; hard white softens the bite.
- Steam in the first 10 minutes of baking for the right crust.
- Score one long slash down the top before baking.
About this recipe
Soft but sturdy 8-inch sub rolls made with 100% fresh milled flour — sized for hoagies, cheesesteaks, and sub sandwiches. Yield 6 rolls. Prep 30 min, proof 90 min, bake 22 min.
Prep: 30 min
Bake: 22 min
Hydration: 72%
Ingredients
- Fresh milled hard white wheat flour350 g (about 3 cups, sifted)
- Fresh milled hard red wheat flour150 g (about 1¼ cups, sifted)
- Warm water (100°F)360 g (1½ cups)
- Honey15 g (1 Tbsp)
- Instant yeast6 g (2 tsp)
- Olive oil20 g (1½ Tbsp)
- Fine sea salt10 g (1¾ tsp)
- Cornmeal for the pan1 Tbsp
Instructions
- 1
Whisk water, honey, and yeast; rest 5 minutes.
- 2
Add flours, oil, and salt. Mix shaggy. Autolyse 30 minutes.
- 3
Knead 8 minutes; perform 3 stretch-and-folds 20 minutes apart during bulk.
- 4
Bulk ferment 60–75 minutes until risen by half and pillowy.
- 5
Divide into 6 pieces (about 150 g each). Pre-shape into rounds; rest 15 minutes.
- 6
Shape each into an 8-inch log: flatten, fold, roll tight, seal the seam.
- 7
Place seam-down on parchment dusted with cornmeal. Proof 30–40 minutes until puffy.
- 8
Slash one shallow line down the top. Bake at 425°F (220°C) with steam for the first 10 minutes.
- 9
Bake another 10–12 minutes until deeply golden (internal 200°F).
- 10
Cool fully on a rack before slicing — at least 30 minutes.
new to fresh-milled flour? start here — hydration, gluten development, and grain choice tips that make this recipe work.
Related Content
Recommended Grains
Related Techniques
How to Autolyse Fresh Milled Flour
Combine flour and water and let it rest before adding yeast and salt. Bran softens, gluten develops passively, and the final dough is dramatically easier to handle.
How to Stretch and Fold Dough
Every 30 minutes during bulk ferment, lift one side of the dough, stretch up, and fold over the top. Rotate 90° and repeat.
How to Increase Hydration Successfully
Raise water in 5% increments, autolyse longer, and lean on stretch and folds instead of kneading.
Related Troubleshooting
How do I know if my dough is over-proofed?
Recognizing dough that has fermented too long, before it ruins the bake.
Why is my crumb too tight and dense?
Bread with a uniformly tight, small-holed crumb rather than the open, airy structure you wanted.
Why is my fresh milled dough too sticky?
Fresh milled dough sticks to hands, bench, and bannetons and never feels manageable.